Pois Chiches Marines

Chickpeas Simmered in White Wine and Herbs

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Chilled, this pungent dish can be part of a plateau de hors-d’oeuvre variés. Served at room temperature, it can accompany plain meat or broiled fish.


  • 3 tablespoons olive oil
  • 5 small white onions, grated or minced
  • 2 teaspoons thyme
  • 1 garlic clove, peeled and crushed
  • salt
  • 1 teaspoon peppercorns, roughly crushed
  • ½ cup dry white wine
  • juice of 2 lemons
  • 1 20- ounce can chickpeas


Heat the olive oil in a heavy-bottomed pan. Add the onions, thyme, garlic, salt, and peppercorns and sauté for 5 minutes. Add the wine and lemon juice and bring to a boil. Lower the flame and simmer for 5 minutes.

Drain and rinse the chickpeas. Add them to the pan and cook, uncovered, for 5 minutes over low heat.

Serve either at room temperature or chilled.